Goodbye present from Paco: Hot sauce made of my favorite chiles «Chile de Arbol» from his home village Yahualica in Jalisco: PORKI.
Meeting up with a good culinary friend we of course had to make POZOLE to celebrate my homecoming, Mexico in general and our common friend Paco – the best chef in Zipolite. He told me this is the perfect sauce to combine with the soup. This was also a good occasion to try out the recipe he gave me and as almost every mexican recipe, it took all day.
Making the broth, washing the corn, soaking the chiles, boiling the corn, blending the chiles,shredding the meat, mixing and cutting. There is a lot of cutting in mexican kitchen.
But finally everything was done and it smelled MEXICO. Small mexican plates with all the toppings was set out and we both were sentimentally homesick – and hungry.2